Last evening's dinner was a case of the main dish paling in comparison to one of its side dishes.
My main course was dak gal bi (닭갈비). With all the proper ingredients on hand (unlike last time), I prepared this filling combination of grilled chicken, onion, carrot, and spicy sauce. My preparation was a little different this time, however. During the last round, I grilled everything together and found that the vegetables had overcooked by the time the chicken was ready to eat. To solve this problem (I'm a fan of crisp vegetables), I tried grilling the chicken first, then the carrot, and finally the onions. This worked out much better.
As I have a ton of mature Korean perilla leaves growing in the garden, I recently made a batch of kkaennip kimchi (깻잎) and last night was the big taste test. Oh man was it delicious! So full of herby pungency and yet packed with that classic kimchi spicy garlic-ginger combination. Wow. Awesome. Amazing taste.
Though seasoned perilla leaves can be purchased in a can, they really just can't hold a candle to the fresh kimchi version. What was particularly delicious, I found, was wrapping these around warm rice and eating them as ssam (wrapped vegetable bundles). Indescribably delicious.
How rewarding it is to create a dish that begins with the sowing of seeds and culminates many weeks later in a product that is flawlessly fresh and delicious. It is one thing to enjoy fresh and properly prepared food, but another to have been responsible for the process. In such a case, one is not only appreciating taste but every step of the process.
This dish reminds me with clarity how inspired I continue to be by Korean cookery. While I'm inspired by all sorts of cuisines and styles, I am always drawn back to Korean food. It is my soul food.
Comments
As I looked at your pictures my mouth just watered. Physically watered.
It hurts, actually. It's not that pleasant to have your mouth water.
Posted by: john patrick | March 9, 2006 04:06 PM
Totally agree with you about growing your own stuff for the kitchen.It's tremendously satisfying!
I sowed some shiso seeds yesterday.Given some protection,I just hope they do OK in this climate...now I'm dying to try my shiso kimchi wrapped around warm rice!It sounds soooo delicious.
Posted by: KT | March 10, 2006 12:53 AM
JP: I love to have my mouth water, but usually only when the food is immediately accessible. So I see your point. :-)
KT: good luck with your shiso endeavors. Here are some tips for you:
1. The shiso seeds don't like to be buried. Just drop them on top of the soil and water. Buried seeds won't sprout for a very long time, if at all.
2. My earliest maturing shiso is always begun indoors during the winter and then transplanted outside once the weather begins to warm just a little (very early spring).
3. Shiso seeds don't like heat. If it's too warm, they will go directly to seed. These can be removed as they won't grow properly.
4. Once the leaves get large, start trimming the plant so that the plant will grow bigger. I suggest shiso kimchi!
Posted by: Evil Jonny | March 10, 2006 07:19 AM
Thanks a lot for that!So far,I've cleared no1 on the list(not to bury the seeds):):)
By the way,do you like eating shiso seeds on stalks as well?They taste amazing!
Posted by: KT | March 11, 2006 08:51 AM
Wow this looks delish! I've seen these before, but never made it Obviously, this will have to change next year. I also grow shiso too and enjoy using it for many Japanese preparations.
I keep a shiso/soy sauce/vinegar type of sauce handy and longer shiso sits in the sauce, more tastier it gets.
Love your blog and food!!
Posted by: Nona | November 11, 2006 07:27 PM
That perilla (whatever that is - I will have to find out) looks gorgeous. Where would you recommend getting seeds to grow Korean peppers? I must do this next summer.
Posted by: Llistener | December 29, 2006 10:24 PM